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Chateaubriand, Bigelow

Neatly trim a little fat from a two-pound piece tender filet of beef. Envelop it in upright position in a towel, then with a cleaver flatten it to one and a half inches in thickness. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly roll chateaubriand in it and broil on slow fire for ten minutes on each side. Remove and place the chateaubriand in a small roasting pan, squeeze over the juice of half a sound lemon, baste with a little melted butter, then set in oven for ten minutes, being careful to baste once in a while, remove and keep hot.

Cut from a sandwich loaf twelve round pieces a quarter inch thick and an inch in diameter and place on a tin. Cut an ounce raw beef marrow in twelve equal pieces, plunge in hot water for three minutes, lift up with skimmer and arrange over the twelve pieces of bread. Sprinkle over a half teaspoon salt, set in oven for eight minutes, then remove. Finely slice twelve canned mushrooms and one small truffle, place in small saucepan with two tablespoons sherry and a gill tomato sauce and let reduce on fire to one-third the quantity. Prepare a Bearnaise sauce and add sauce to it, mix well with a spoon, then pour on a hot dish. Place chateaubriand over, arrange toasts around, sprinkle a little finely chopped parsley over all and serve.